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Wanna share a good doughnut recipe I found on allrecipes.com with you guys, especially the doughnut lovers. The doughnut itself is very soft and the glaze is crispy, I am really happy with the end product in terms of appearance, taste and texture. However, a minor adjustment I would make is to substitute the butter with shortening for the glaze. I prefer whiter colour glaze, if you do not mind the colour just follow the recipe.

Other than the crispy glaze version, I made some with blueberry jam filling, chocolate glaze, and classic cinnamon sugar coating. Hmm... both Tak and I love the crispy glazed doughnuts most, followed by the cinnamon sugar coating.

Here is the recipe submitted by Kelly on Allrecipes, it is rated 4.5 stars out of 5 stars by more than 300 people, definitely a keeper!

Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.

Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.

Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack.

Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Isha, the oil for frying doughnuts shld be on the low side... I use small- medium heat. Let it fry slowly... if too fast, the surface is browned but inside is still raw. Also, the colour will be more even if fried slowly.

When putting it in, I used a dough cutting knife to lift it up then slide it into the hot oil. I think any flat metal or will do the job. When frying, try not to stir or flip it too many times cos it is very soft n will leave holes or marks... I got it sometimes... when lifting it up, I put a chopstick in the hole then lift it up. so wont see chopstick mark outside...